Welcome to Wildly Living

I’m excited to begin this new adventure and share with my passion for wildly chic living.  You can expect to find some of my favorite wild game recipes, fashion trends, rustic chic home décor ideas, nutrition tips, new hot outdoor products.  I’ll also share some of my outdoor travel adventures.

To kick things off were going to go “wild in the kitchen” which is a TV segment I host on the television show Minnesota Bound on NBC.

I know many of us have venison in the freezer that has been sitting there since this past fall. It’s time to use it up! Keep in mind you want to eat your wild game within a year for maximum freshness and taste.

We recently made Venison tenderloin that was OFF The charts delicious!

We like to keep the recipes simple yet gourmet. The best part is with this recipe…it requires you to pop open your favorite bottle of red wine! The red wine and roasted grape reduction sauce made all the difference.

So pour yourself a glass and save a little on the side. The end result will be a wild game dinner that will have your significant other thinking you went to culinary school.

The recipe and segment can be found here.


  • 1 venison tenderloin
  • 12 red grapes
  • Olive Oil
  • 1/3 cup red wine
  • 1/3 cup beef stock
  • 1 sprig rosemary
  • 1 sprig fresh thyme
  • 1 clove garlic
  • Salt and pepper


  1. Place 3 Tablespoons olive oil in pre heated sauté pan. Season venison loin with salt and pepper. Sear using high heat until golden brown on all sides.
  2. Reduce heat and add garlic clove, fresh herbs and grapes.
  3. Using a large soup spoon baste the infused olive in sauté pan over venison and place pan in a pre heated 400 degree oven. Cook until meat is 130 degrees internal temperature. Remove meat from pan and let rest.
  4. Return pan to medium heat. Remove garlic and herbs and deglaze pan with red wine and beef stock. Reduce until only a couple of ounces remain and should have a syrup like consistency.
    *optional – for a richer sauce you can whisk 1 Tablespoon cold butter into reduction
  5. Slice while still warm and drizzle sauce next to meat.

Recipe serves two people – Enjoy!

Thanks for reading my first wildly living blog! If you would like to subscribe to my blog…please do so here.

We’ll catch you next week, until then remember, jobs fill your pocket and adventure fills your soul. Wildly living will lead you to great adventure.


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